New England Pulled Pork

Malinda Coletta


Next Saturday will participate in the annual Harvest Festival to benefit St. Pius V School in Providence, RI. This will be our third year with our booth “Hog Heaven”. A friend of ours who is in the meat business generously donated 125 pounds of boneless pork shoulder (or butts) the buns were donated by a local bakery and we bought all the ingredients for the BBQ sauce so 100% of the proceeds went to the school! Last year we raised $700+!!

I call this new england pulled pork - since it is VERY different than the southern style and pleases a New Englanders Pallet.

The dry rub and BBQ sauce can be stored and used as needed.


★★★★★ 2 votes

15 Min
12 Hr


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1 gal
zest and juice limes
1/2 c
tequila or triple sec
3/4 c
cider vinegar
2 Tbsp
1 Tbsp
allspice, ground
2 tsp
2 tsp
2 tsp
chili powder
1 c
brown sugar

How to Make New England Pulled Pork


  • 1Mix all the above ingredients allow to sit in a fridge for one day. Re-bottle in the empty ketchup bottles - you will need one extra! Store in refrigerator for up to 6 months.
  • 2Our dry rub consists of

    4 Cups of Brown Sugar
    1 Cup Kosher Salt
    ¾ Cup of Cinnamon
    2 Tablespoons of Allspice, Onion Salt and Chili Powder
    1 Tablespoon of Cumin

    Rub this on the pork butts - this will keep well in a tupperware type container.
  • 3The meat is smoked in a wood smoker for about 10 - 12 hours. Removed from the smoker, pulled and served on a bulky roll or in a dish with lots of the homemade BBQ sauce

Printable Recipe Card

About New England Pulled Pork

Course/Dish: Pork
Recipe For: The Best Pulled Pork

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